Butternut Squash and Hazelnut Lasagne Reviews

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users rating4/4

I made this for my husband's birthday last week,and although it took me two hours to make, he loved it. I think it was just peeling and chopping the squash that took the longest. Since there's just the two of us, we ate it 3 nights in a row-but it was at its' most delicious the third night.
Shalini

Subtle but flavorful. My sauce didn't thicken very much and I contemplated adding more roux, but didn't. The result was just right and I'm glad I didn't over-thicken it. I followed the other cooks suggestions and pre-cooked the butternut squash then sauteed until very soft. So the squash layer was more mashed than chunky. yummy.

This might have gotten 3 forks if I had made it correctly. I missed the bit about whisking the sauce as it boiled and it didn't thicken so I repeated this step in another pot. By this time, the sause had twice the flour and butter and was quite thick. I only put half the sauce in the dish to avoid too much richness. I should have put it all in because the end result was a bit dry. Also, longer cooking and smaller pieces for the squash would be an improvement. I agree with those who said this a bit bland and could use a bit more seasoning. Still, a very unique, good dish we had no trouble eating. I would make it again.

Very, very interesting ~ the butternut squash caused it to be a lot 'sweeter' than the ingredients suggested. I would certainly experiment with a combination of fresh herbs b4 presenting the final dish for a group that we would want to 'WOW'.

Delicious! The flavors were unique and the hazelnuts were a great addition. The sage is so good with winter squash. The recipe portions are large-I split it in half and it served 4 with plenty of extra